Creamy Surimi Dip

Make about 3 cups

I back with another surimi recipe and I’m pretty convinced surimi is one of the least expensive, freshest tasting alternatives to canned tuna or salmon. It’s rich in Omega-3 fatty acids, too, which is a good thing. Remember my first recipe using surimi?  This “crab” dip proves quite tasty with sliced fresh vegetables, whole-grain crackers, and pita or bagel chips.

One 12-ounce package surimi chunks
One 8-ounce package reduced-fat cream cheese
1/2 cup reduced-fat sour cream
2 green onions, thinly sliced
1/4 cup capers
1 teaspoon creole seasoning
1 teaspoon dried dill

Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse about 5 times. Use a rubber spatula to scrape down the sides of the bowl. Continue to mix until well blended but remains slightly chunky.

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